Easily dispersible dietary fiber product and method for producing the same

ABSTRACT

A modified dry dietary fiber product which is readily dispersible in liquids such as water, comprises a dry dietary fiber product coated with from 0.5 to 20% by weight of the food grade emulsifier. Process for producing coated dietary fiber products comprises blending these dietary fiber product materials with the mixture of a non-toxic solvent in a food grade emulsifier followed by removing the solvent. 
     The questions raised in reexamination request No. 90/001,032, filed May 22, 1986, have been considered and the results thereof are reflected in this reissue patent which constitutes the reexamination certificate required by 35 U.S.C. 307 as provided in 37 CFR 1.570(e).

BACKGROUND

This invention relates to modified dietary fiber products and processesfor producing the same. More particularly, this invention relates tomodified dietary fiber products such as bulk laxatives which are readilyand easily dispersible in water and other liquids.

Dietary fibers such as psyllium powder, bran, cellulose derivatives suchas sodium carboxymethyl cellulose, malt extract, wheat germ and the likehave long been used as dietary supplements. These materials generallyare relatively fine powders or particles which resist wetting due totheir very dry nature. The most important of these dietary fibersmaterials are psyllium and bran. Psyllium powder may be derived from theground husks of the seeds of plantago ovata, plantago psyllium orplantago indica. The laxative properties to this material are due to itshydrophillic properties and to its mucilaginous character when wetted.Bran has similar characteristics.

Historically, dry bulk laxative composition contain bulking agents suchas psyllium powder and a large percentage of sugar, usually dextrose, asa dispersing agent. Some flavored bulk laxatives contain as much as 70%sugar. These dietary fiber compositions are added to water by the userto produce a dispersion of the powder. The powder picks up the moisturefrom this dispersion to become mucilaginous. However, even aftervigorous agitation, a substantial amount of time is required forcomplete dispersal and miscibility of the bulking agent and the sugar inan aqueous system.

Many attempts have been made to overcome the dispersal problems of drydietary fiber products such as bulk laxatives, specifically thoseincluding psyllium. One method of improving the dispersibility ofpsyllium powder is by using a psyllium having a wide range of particlesizes. It has been suggested that the different particle sizes are moredispersible than a product having a uniform particle size which isnormally sold to produce formulators. However, these materials are notsufficiently more dispersible than standard substantially uniformparticle size psyllium preparations.

A second method of improving the dispersibility of psyllium is disclosedin U.S. Pat. No. 4,321,263. This patent discloses coating or granulatingthe psyllium with polyvinylpyrrolidone as a granulating agent andpolyethylene glycol as a dispersing agent. As disclosed in this patent,the polyvinylpyrrolidone also functions to reduce the friability of theresulting psyllium granules.

Still other attempts to improve the dispersibility of bulk fibers,specifically psyllium, are known which utilize an effervescentsugar-psyllium mixture to achieve the dispersal of the psyllium by thephysical action of the carbon dioxide released when the product is addedto water. These products, however, often contain high quantities ofsodium ions as well as sugar and therefore cannot be safely used bypatients whose intake of sugar or sodium is restricted.

BRIEF DESCRIPTION AND OBJECTS OF THE INVENTION

It has been surprisingly found that dietary fiber products can be coatedwith a small amount of an ingestible food grade emulsifier to produce amodified dietary fiber which is readily and easily dispersible inliquids. The method of coating the dietary fibers comprises mixing thedietary fiber with a small percentage of a food grade emulsifierdissolved in a non-toxic solvent for the emulsifier and removing thesolvent.

It is therefore the primary object of the present invention to provide adry dietary fiber product which is easily and readily dispersible inliquids.

It is a further object of the present invention to provide a process forpreparing these quickly dispersible dietary fiber products.

It is a still further object of the present invention to provide adietary fiber product which need not contain sugar, phosphorous, sodiumor potassium ions.

It is a still further object of the present invention to provide amethod for coating a variety of dietary fiber products such thatdispersible sugar free products can be produced.

It is a still further object of the present invention to provide adietary fiber product having a coating of food grade emulsifier.

It is a still further object of the present invention to provide areadily dispersible bulk laxative product.

It is a still further object of the present invention to provide amodified psyllium laxative product.

Still further objects and advantages of the product and process of thepresent invention will become more apparent from the following detaileddescription thereof.

DETAILED DESCRIPTION OF THE INVENTION

As used in the instant specification and claims the term "dietary fiber"means edible seeds and/or grains, especially the husks and/or germ ofthese seeds. Dietary fibers are used as bulk laxatives and as foodsupplements.

The present invention relates primarily to a modified dietary fibermaterials. This product comprises from about 80 to 99.95% by weight ofat least one dietary fiber and from about 0.05 to 20% by weight of afood grade emulsifier; wherein the emulsifier substantially coats thefiber to prevent agglomeration when added to liquids.

The present invention also relates to a process for preparing the abovecoated fiber materials. One embodiment of this process comprises mixingat least one dietary fiber with a mixture of from about 0.5 to 20% byweight of a food grade emulsifier and from about 0.5 to 40% by weight ofa non-toxic solvent; and removing the solvent to form a dry free flowingproduct.

The present invention relates to modified dietary fiber products andmethods for modifying these materials. Dietary fibers are useful as bulkforming laxatives. These materials are well known in theover-the-counter drug business. It is also well known that dietaryfibers such as bulk laxatives, in their pure form resist wetting,agglomerate when mixed with liquids and do not disperse as a homogenousmixture. Examples of dietary fiber materials suitable for use in thecompositions and methods of the present invention include psylliumpreparations such as plantago seeds, i.e., plantago ovata, plantagopsyllium, plantago indica, etc., plantago ovata husks, the hemicelluloseof psyllium, psyllium seed, blond psyllium seed, psyllium seed husks,bran, wheat germ and mixtures thereof. By the term "bran" is meant theseed husk from any of a number of cereal grains including wheat, rice,rye, oats, barley, corn and mixtures thereof.

The dietary fiber should be present in the final composition of thepresent invention in an amount of from about 80 to 99.95% by weight. Thefiber can be present either as a single material or as combinations ofdifferent psyllium preparations, bran, cereal germ and combinations ofthese materials. It is preferred that the final product contain fromabout 90 to 99.95% by weight dietary fiber and it is most preferred thatthe final product contain from about 95 to 99.95% by weight of thesematerials. Furthermore, when mixtures of psyllium and other materialssuch as bran are used, the total dietary fiber present in theformulation should contain from about 30 to 99% by weight psyllium andfrom about 70 to 1% by weight other fiberous material.

The composition of the present invention also includes from about 0.05to 20% by weight of the food grade emulsifier. Suitable emulsifiersinclude MYVATEX Texture Lite Emulsifier available from Eastman Kodak,Health and Nutrition Division, Kingsport, Tenn. This material is amixture of distilled propylene glycol monoglycerides, distilledmonoglycerides and sodium stearoyl lactylate. Other emulsifiers also canbe used including hydrophilic ethoxylated sorbitan monoesters such asthe Tweens available from ICI America, especially sorbitan monostearateplus 20 moles of ethylene oxide (Tween 60), sorbitan mono-oleate plus 20moles of ethylene oxide (Tween 80) and the like, malto dextran,lecithin, monoglycerides of food grade quality formed of fatty acidshaving a carbon chain length of between C₄ and C₂₄, diglycerides of foodgrade quality formed from fatty acids having a carbon content of betweenC₄ and C₂₄, vegetable oil, and mixtures thereof. The preferredemulsifier is the sorbitan monostearate plus 20 moles of ethylene oxide.The emulsifier should be present in the composition of the presentinvention in the amount of from about 0.05 to 20% by weight. Preferably,the composition should include from about 0.05 to 10% and optionallyfrom about 0.05 to 5% by weight.

As noted above, it was most surprising that coating the dietary fiberswith the thin coating of the above described emulsifiers causes thefibers to resist agglomeration when they are added to a liquid such aswater. Instead of a agglomerating, the particles of the dietary fiberdisperse without lumping or aggregation. The liquid permeates eachparticle and causes the particular fibrous material to disperseuniformly and homogeneously. Minimal stirring of the fiber into theliquid is required as compared with other products currently availablein the marketplace which require vigorous stirring, shaking or even amechanical blending to break up agglomerations of large masses ofunwetted particles.

It is thought the thin coating by the food grade emulsifier temporarilyretards the hydration and the resultant swelling of the dietary fiberproduct, allowing ample time for the consumer to ingest the product.Existing psyllium type products require that the mixture be consumedalmost instantly after mixing. If the prior art mixtures are allowed tostand even for a short period of time the products become somucilagenous and thick that it is difficult to swallow them.

One method for producing the modified dietary fibers of the presentinvention is by mixing the fibrous material with a mixture of anemulsifier and a non-toxic solvent. The dietary fiber should be mixedfrom about 0.05 to 20% of a food grade emulsifier and mixed with from0.5 to 40% by weight of a solvent. Suitable solvents include water,ethanol, mixtures of water and ethanol, mixtures of water, ethanol andethyl acetate whereby the ethyl acetate is present in small quantitiessuch as denatured ethyl alcohol. The solvent, emulsifier and dietaryfiber are than mixed so that the emulsifier coats the dietary fiber.

The mixing can be done using any of a number of different conventionalmixing processes so long as intimate contact between the emulsifier andthe dietary fiber is achieved. Examples of such processes include theWurster process which is a modified fluid bed coating system forproducing encapsulated products. A second process is the Durkeeencapsulation process which is essentially an air suspension coatingprocess, i.e., the fluidized bed is supported with air and sprayed witha coating material. A third type of process includes use of a Littlefordblender of the type described in the August, 1981 "Rubber World" articleentitled "Fluidized Bed Mixing of Dry Liquid Dispersions". Othersuitable mixers include the Twin Shell mixer (PK blender) and conemixers such as the Nauda mixer from The Day Company.

After the solvent, emulsifier and dietary fiber are mixed together, thesolvent is flashed off using conventional means to form the coated dryfiber product. Still a further method of blending the emulsifier withthe dietary fiber is to use the Littleford/Logie Blender without usingany solvent. Heat may also be applied to the mixture to speed up thecoating process but is not essential.

In addition, the compositions of the present invention can include otheringredients to improve the palatability or flavor of the composition. Inthis regard, citric acid or other acids may be added to the compositionto impart tartness or other flavor characteristics. If acids areutilized, suitable pH buffering agents also may be utilized such asmono-calcium phosphate monohydrate, sodium citrate, etc. Obviously, theincorporation of these buffering materials should be avoided if theproduct is intended to be used by persons on a low sodium or phosphatediet. Also, sweetening agents and/or flavoring materials can beincluded. Suitable sweetening agents include sucrose, dextrose, fructoseand other sugars as well as artificial sweetening agents such assaccerin, cyclamates and aspartame, i.e.,N-L-Alpha-Aspartyl-L-Phenylalamine-1-Methyl ester. Also suitable foodgrade coloring agents also may be included.

The composition and method of the present invention will now beillustrated by way of the following examples which are for the purposesof illustration and are not in any way to be considered as limiting. Inthe following examples, all parts and percentages are by weight and alltemperatures are in degrees Celsius.

EXAMPLE 1

86.67 grams of pure ethyl alcohol was mixed with 13.33 grams of sorbitanmonostearate plus 20 moles of ethylene oxide (polysorbate 60-Tween 60).To a Littleford/Logie blender was added 70 grams of 40 mesh psyllium and29.60 grams of bran. Also, three grams of the ethyl alcohol-polysorbate60 mixture was added and the entire mixture was blended together touniformity and until all the bran and psyllium particles were wetted. Atthis time the solvent was removed by air drying to produce a coatedpsyllium bran mixture having the following percent composition.

    ______________________________________                                        Psyllium        70.0%                                                         Bran            29.6%                                                         Polysorbate 60   0.4%                                                         ______________________________________                                    

When 5.0 grams of this product was added to 8 ounces (236 ml) of water,the material quickly dispersed with simple mixing.

EXAMPLE 2

The procedure of Example 1 was repeated with the exception that the branwas replaced by the various brans such as red wheat bran, white wheatbran, oat bran, corn bran and rice bran. Both natural and roasted branswere used. In each case, similar results to those observed in Example 1were obtained.

EXAMPLE 3

The procedure of Example 1 was repeated with the exception that theparticle size of the bran was varied from exceptionally fine particleshaving a particle size less than 106 microns through large particleflakes (2,000 microns). In each instance similar results to thoseobtained in Example 1 were observed.

EXAMPLE 4

A series of coated dietary fibers were prepared using the procedure ofExample 1. These dietary fibers have the final formulation as set forthin Example 1. In each case, either ethyl alcohol or SDA 35 denaturedethyl alcohol were utilized as the solvent:

                  TABLE I                                                         ______________________________________                                        Component/                                                                    Run      A      B      C    D    E    F    G    H                             ______________________________________                                        Psyllium 99.70  99.80  99.66                                                                              70.00                                                                              99.70                                                                              --   --   --                            Powder                                                                        (40 Mesh)                                                                     Bran     --     --     --   29.70                                                                              --   --   --   --                            (425 microns)                                                                 Wheat Bran                                                                             --     --     --   --   --   99.60                                                                              --   --                            (180 microns)                                                                 Corn Bran                                                                              --     --     --   --   --   --   99.60                                                                              --                            (250 microns)                                                                 Wheat Germ                                                                             --     --     --   --   --   --   --   99.60                         (425 microns)                                                                 Polysorbate                                                                             0.30  --      0.23                                                                              --   --    0.40                                                                               0.40                                                                               0.40                         60.sub.1                                                                      Polysorbate                                                                            --      0.20  --   --   --   --   --   --                            80.sub.2                                                                      Lecithin --     --     --    0.30                                                                              --   --   --   --                            Myvatex.sub.3                                                                          --     --     --   --    0.30                                                                              --   --   --                            Vegetable Oil                                                                          --     --      0.11                                                                              --   --   --   --   --                            ______________________________________                                         .sub.1 Polysorbate 60  Sorbitan monostearates plus 20 moles of ethylene       oxide  Tween 60.                                                              .sub.2 Polysorbate 80  Sorbitan monoleate plus 20 moles of ethylene oxide     Tween 80.                                                                     .sub.3 Myvatex  Myvatex Texture Lite  a mixture of distilled propylene        glycol monoglycerides, distilled monogylcerides and sodium stearoyl           lactylate available from Eastman Kodak.                                  

When added to water, each of these formulations were readily dispersedby simple hand mixing.

EXAMPLE 5

A flavored composition was prepared having the following formulation:

    ______________________________________                                        Coated psyllium-bran mixture of Example 1                                                              86.573%                                              Citric acid              8.657%                                               Aspartame (Nutri-Sweet - G. D. Searle)                                                                 0.693%                                               Orange flavor            2.597%                                               FD and C yellow No. 6 Lake                                                                             0.095%                                               Beta Carotene 1% CWS.    1.385%                                               ______________________________________                                    

This formulation, when added to water, was readily dispersed usingsimple stirring and remained drinkable for approximately 5 minutes. Theformulation had a pleasing orange flavor with a hint of tartness.

EXAMPLE 6

A flavored composition was prepared having the following formulation:

    ______________________________________                                        Coated bran of Example 4.A                                                                        81.86%                                                    Citric acid         11.69%                                                    Aspartame           0.94%                                                     Orange flavor       3.51%                                                     FD & C Yellow No. 6 Lake                                                                          0.12%                                                     Beta Carotene 1%, CWS                                                                             1.88%                                                     ______________________________________                                    

This formulation was a free flowing powder which was readily dispersiblein water. The resulting composition remained in a drinkable consistencyfor at least 5 minutes and had a pleasing orange flavor with sometartness.

EXAMPLE 7

A flavored composition was prepared having the following formulation:

    ______________________________________                                        Coated bran of Example 4.F                                                                        81.86%                                                    Citric acid         11.69%                                                    Aspartame           0.94%                                                     Orange flavor       3.51%                                                     FD & C Yellow No. 6 Lake                                                                          0.12%                                                     Beta Carotene 1%, CWS                                                                             1.88%                                                     ______________________________________                                    

This formulation was a free flowing powder which was readily dispersiblein water. The resulting composition remained in a drinkable consistencyfor at least 5 minutes and had a pleasing orange flavor with sometartness.

What I claim is:
 1. A coated dietary fiber which is readily dispersiblein liquids without agglomeration .[.comprising.]. .Iadd.consistingessentially of .Iaddend.from about 80 to 99.95% by weight of at leastone dietary fiber .Iadd.having laxative properties and .Iaddend.subjectto agglomeration upon mixing with liquids, and from about 0.05 to 20% byweight of a food grade emulsifier wherein the emulsifier substantiallycoats the powder to prevent agglomeration when added to liquids.
 2. Thecomposition of claim 1 wherein the dietary fiber is selected from thegroup consisting of psyllium, dietary bran, wheat germ and mixturesthereof.
 3. The composition of claim 2 wherein the emulsifier isselected from the group consisting of a mixture of distilled propyleneglycol monoglycerides, distilled monoglycerides and sodium stearyllactylate hydrophylic ethoxylated sorbitan monoesters, malto dextran,lecithin, monoglycerides, diglycerides, and mixtures thereof.
 4. Thecomposition of claim 3 wherein the composition comprises from about 90to 99.95% by weight dietary fiber, and from 0.05 to 10% by weightemulsifier.
 5. The composition of claim 1 wherein the emulsifier isselected from the group consisting of a mixture of distilled propyleneglycol monoglycerides, distilled monoglycerides and sodium stearyllactylate hydrophyllic ethoxylated sorbitan monoesters, malto dextran,lecithin, monoglycerides, diglycerides, and mixtures thereof.
 6. Thecomposition of claim 5 wherein the hydrophyllic ethoxylated sorbitanmonoesters are selected from the group consisting of sorbitanmonostearate plus 20 moles of ethylene oxide, soriban monoleate plus 20moles of ethylene oxide and mixtures therein.
 7. The composition ofclaim 1 wherein the composition comprises from about 90 to 99.95% byweight dietary fiber, and from 0.05 to 10% by weight emulsifier.
 8. Thecomposition of claim 1 wherein said dietary fiber is a mixture ofpsyllium, cellulose derivatives and cereal bran.
 9. The composition ofclaim 8 wherein said mixture comprises from 30 to 99% by weight psylliumand from 1 to 70% by weight bran.
 10. The composition of claim 1 whereinthe composition comprises from about 95 to 99.95% by weight dietaryfiber and from about 0.05 to 5% by weight of the emulsifer.
 11. Thecomposition of claim 1 wherein the emulsifier is sorbitan monostearateplus 20 moles of ethylene oxide.
 12. A process for producing a modifieddietary fiber which .[.comprises.]. .Iadd.consists essentially of.Iaddend.mixing a dietary fiber .Iadd.having laxative properties and.Iaddend.subject to agglomeration upon mixing with liquids, with about0.05 to 20% by weight of .[.an.]. .Iadd.a food grade .Iaddend.emulsifierand about 0.5 to 40% of a non-toxic solvent; and removing the solvent toform a dry, free-flowing product.
 13. The process of claim 12 whereinthe dietary fiber is selected from the group consisting of psyllium,dietary bran, wheat germ, and mixtures thereof.
 14. The process of claim12 wherein the emulsifier is selected from the group consisting of amixture of distilled propylene glycol monoglycerides, distilledmonoglycerides and sodium stearyl lactylate, hydrophylic ethoxylatedsorbitan monoesters, malto dextran, lecithin, monoglycerides,diglycerides, and mixtures thereof.
 15. The process of claim 12 whereinthe dietary fiber is a mixture of psyllium, cellulose derivatives andcereal bran.
 16. The process of claim 15 wherein said mixture comprisesfrom 99 to 30% by weight psyllium and 1 to 70% by weight bran.
 17. Theprocess of claim 14 wherein the hydrophyllic ethoxylated sorbitanmonoesters are selected from the group consisting of sorbitan monoleateplus 20 moles of ethylene oxide, sorbitan monostearate plus 20 moles ofethylene oxide and mixtures thereof.
 18. The process of claim 12 whereinthe emulsifier is sorbitan monostearate plus 20 moles of ethylene oxide.19. The process of claim 12 wherein the emulsifier is present in anamount of from 0.05 to 10% by weight.
 20. The process of claim 12wherein the solvent is selected from the group consisting of ethylalcohol, water, mixtures of ethyl alcohol and ethyl acetate and mixturesthereof.
 21. A coated dietary fiber which is readily dispersible inliquids without agglomeration .[.comprising.]. .Iadd.consistingessentially of .Iaddend.from about 80 to 99.95% by weight of psyllium.Iadd.having laxative properties, .Iaddend.and from about 0.05 to 20% byweight of a mixture of distilled propylene glycol monoglycerides,distilled monoglycerides and sodium stearyl lactylate, wherein saidmixture substantially coats the psyllium to prevent agglomeration whenadded to liquids. .Iadd.22. A coated dietary fiber which is readilydispersible in liquids without agglomeration consisting essentially offrom about 80 to 99.5% by weight of psyllium having laxative properties,and from about 0.05 to 20% by weight of sorbitan monostearate plus 20moles of ethylene oxide, wherein said sorbitan monostearate plus 20moles of ethylene oxide substantially coats the psyllium to preventagglomeration when added to liquids..Iaddend. .Iadd.23. A coated dietaryfiber which is readily dispersible in liquids without agglomerationconsisting essentially of from about 80 to 99.5% by weight of psylliumhaving laxative properties, and from about 0.05 to 20% by weight ofsorbitan monooleate plus 20 moles of ethylene oxide, wherein saidsorbitan monooleate plus 20 moles of ethylene oxide substantially coatsthe psyllium to prevent agglomeration when added to liquids..Iaddend..Iadd.24. A coated dietary fiber which is readily dispersible in liquidswithout agglomeration consisting essentially of from about 80 to 99.5%by weight of psyllium having laxative properties, and from about 0.05 to20% by weight of lecithin, wherein said lecithin substantially coats thepsyllium to prevent agglomeration when added to liquids..Iaddend..Iadd.25. A coated dietary fiber which is readily dispersible in liquidswithout agglomeration consisting essentially of from about 80 to 99.95%by weight of at least one dietary fiber having laxative properties andsubject to agglomeration upon mixing with liquids, and from about 0.05to 20% by weight of a food grade emulsifier selected from the groupconsisting of a mixture of distilled propylene glycol monoglycerides,distilled monoglycerides and sodium stearyl lactylate, hydrophilicethoxylated sorbitan monoesters, lecithin, monoglycerides, diglycerides,and mixtures thereof, wherein the emulsifier substantially coats thefiber to prevent agglomeration when added to liquids..Iaddend. .Iadd.26.A coated dietary fiber which is readily dispersible in liquids withoutagglomeration consisting essentially of from about 80 to 99.95% byweight of at least one dietary fiber having laxative properties andsubject to agglomeration upon mixing with liquids, and from about 0.05to 20% by weight of a food grade emulsifier which is at least onehydrophilic ethoxylated sorbitan monoester, wherein the emulsifiersubstantially coats the fiber to prevent agglomeration when added toliquids..Iaddend. .Iadd.27. A coated dietary fiber which is readilydispersible in liquids without agglomeration consisting essentially offrom about 80 to 99.95% by weight of at least one dietary fiber havinglaxative properties and subject to agglomeration upon mixing withliquids, and from about 0.05 to 20% by weight of a food grade emulsifierwhich is lecithin, wherein the emulsifier substantially coats the fiberto prevent agglomeration when added to liquids..Iaddend. .Iadd.28. Acoated dietary fiber which is readily dispersible in liquids withoutagglomeration consisting essentially of from about 80 to 99.95% byweight of at least one dietary fiber having laxative properties andsubject to agglomeration upon mixing with liquids, and from about 0.05to 20% by weight of a food grade emulsifier selected from the groupconsisting of monoglycerides, diglycerides and mixtures thereof, whereinthe emulsifier substantially coats the fiber to prevent agglomerationwhen added to liquids..Iaddend. .Iadd.29. A coated dietary fiber whichis readily dispersible in liquids without agglomeration consistingessentially of from about 80 to 99.95% by weight of at least one dietaryfiber having laxative properties and subject to agglomeration uponmixing with liquids and selected from the group consisting of psyllium,bran, cellulose derivatives and mixtures thereof, and from about 0.05 to20% by weight of a food grade emulsifier selected from the groupconsisting of a mixture of distilled propylene glycol monoglycerides,distilled monoglycerides and sodium stearyl lactylate, hydrophilicethoxylated sorbitan monoesters, lecithin, monoglycerides, diglycerides,and mixtures thereof, wherein the emulsifier substantially coats thefiber to prevent agglomeration when added to liquids..Iaddend. .Iadd.30.A coated dietary fiber which is readily dispersible in liquids withoutagglomeration consisting essentially of from about 80 to 99.95% byweight of at least one dietary fiber having laxative properties andsubject to agglomeration upon mixing with liquids and selected from thegroup consisting of psyllium, bran, cellulose derivatives and mixturesthereof, and from about 0.05 to 20% by weight of a food grade emulsifierwhich is at least one hydrophilic ethoxylated sorbitan monoester,wherein the emulsifier substantially coats the fiber to preventagglomeration when added to liquids..Iaddend. .Iadd.31. A coated dietaryfiber which is readily dispersible in liquids without agglomerationconsisting essentially of from about 80 to 99.95% by weight of at leastone dietary fiber having laxative properties and subject toagglomeration upon mixing with liquids and selected from the groupconsisting of psyllium, bran, cellulose derivatives and mixturesthereof, and from about 0.05 to 20% by weight of a food grade emulsifierwhich is lecithin, wherein the emulsifier substantially coats the fiberto prevent agglomeration when added to liquids..Iaddend. .Iadd.32. Acoated dietary fiber which is readily dispersible in liquids withoutagglomeration consisting essentially of from about 80 to 99.95% byweight of at least one dietary fiber having laxative properties andsubject to agglomeration upon mixing with liquids and selected from thegroup consisting of psyllium, bran, cellulose derivatives and mixturesthereof, and from about 0.05 to 20% by weight of a food grade emulsifierselected from the group consisting of monoglycerides, diglycerides andmixtures thereof, wherein the emulsifier substantially coats the fiberto prevent agglomeration when added to liquids..Iaddend. .Iadd.33. Acoated dietary fiber which is readily dispersible in liquids withoutagglomeration consisting essentially of from about 80 to 99.95% byweight of psyllium having laxative properties, and from about 0.05 to20% by weight of a food grade emulsifier selected from the group ofconsisting of a mixture of distilled propylene glycol monoglycerides,distilled monoglycerides and sodium stearyl lactylate, hydrophilicethoxylated sorbitan monoesters, lecithin, monoglycerides, diglycerides,and mixtures thereof, wherein the emulsifier substantially coats thefiber to prevent agglomeration when added to liquids..Iaddend. .Iadd.34.A coated dietary fiber which is readily dispersible in liquids withoutagglomeration consisting essentially of from about 80 to 99.95% byweight of psyllium having laxative properties, and from about 0.05 to20% by weight of a food grade emulsifier which is at least onehydrophilic ethoxylated sorbitan monoester, wherein the emulsifiersubstantially coats the fiber to prevent agglomeration when added toliquids..Iaddend. .Iadd.35. A coated dietary fiber which is readilydispersible in liquids without agglomeration consisting essentially offrom about 80 to 99.95% by weight of psyllium having laxativeproperties, and from about 0.05 to 20% by weight of a food gradeemulsifier selected from the group consisting of monoglycerides,diglycerides and mixtures thereof, wherein the emulsifier substantiallycoats the fiber to prevent agglomeration when added to liquids..Iaddend..Iadd.36. The coated dietary fiber according to anyone of claims 25-35,wherein the emulsifier is present from about 0.05 to 1.0% byweight..Iaddend.